Equipment
Ingredients
Grain Base
- 150 g wild rice, rinsed well
- 600 ml vegetable broth
- 3 g kosher salt
Salad Additions
- 150 g cherry tomatoes, halved
- 60 g kalamata olives, pitted and roughly chopped
- 50 g slivered almonds, raw
- 50 g golden raisins
- 25 g scallions, thinly sliced, white and green parts
- 15 g fresh flat-leaf parsley, roughly chopped
Citrus Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 ml red wine vinegar
- 10 g dijon mustard
- 10 ml maple syrup
- 1 garlic, grated or finely minced
- 1 g black pepper, freshly cracked
- 2 g kosher salt
Nutrition (per serving)
Method
Combine the rinsed wild rice, vegetable broth, and salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and some kernels have burst.
Drain any excess liquid from the wild rice using a fine mesh sieve. Transfer the rice to a large mixing bowl to cool completely, about 15 minutes. Spreading it out up the sides of the bowl will speed up the cooling process.
While the rice cooks or cools, heat a small dry skillet over medium heat. Add the slivered almonds and toast, tossing frequently, until fragrant and golden brown, about 3 to 5 minutes. Immediately remove from the pan to prevent burning and let cool.
In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper. Slowly stream in the olive oil while whisking continuously until the dressing is fully emulsified.
Once the wild rice has cooled to room temperature, add the halved cherry tomatoes, chopped olives, toasted almonds, golden raisins, scallions, and parsley to the large bowl.
Pour the emulsified vinaigrette over the salad ingredients. Toss thoroughly to ensure everything is evenly coated. Taste and adjust seasoning if necessary. For the best flavor, let the salad rest for 10 minutes before serving to allow the wild rice to absorb the dressing.
Chef's Notes
- Wild rice is actually a semi-aquatic grass, not a true rice. It requires significantly more water and time to cook, making the liquid-to-grain ratio forgiving as long as you drain excess moisture.
- If your golden raisins are very dry, plump them by soaking them in the red wine vinegar intended for the dressing for 10 minutes before whisking the vinaigrette together.
- Allowing the wild rice to cool slightly before dressing is crucial; if dressed while piping hot, the oil in the vinaigrette can split, and delicate herbs like parsley will wilt and turn black.
Storage
Refrigerator: 4 days — Flavors meld and improve on the second day. Bring to room temperature before serving.
